Awareness On A2 Milk

A2 Milk

Science Behind The Comparison

Milk is a great source of calcium and protein. The main proteins available in A2 milk are whey and casein. Casein is the largest group of proteins found in this milk which makes up about 80% of the total protein content.

Indigenous breeds (Desi cows) produce this protein in their milk along with an amino acid called Proline. In the foreign hybrid breeds (Jersey, Holstein and Ayrshire), the proline amino acid has gotten converted into Histidine due to alteration of genes over the years.

Magic in A2 Milk

By now, we know how beneficial and essential milk is for our health, but what really makes A2 milk different in terms of consumption? Proline is strongly bonded to a small protein called BCM 7, which prevents it from getting into the milk produced by A2 cows. In the case of A1 cows, Histidine holds a weak bond with BCM 7, so it is easily released in the GI tract of animals and can enter the human body on the consumption of milk from A1 producing breed and interact with the digestive system and internal organs. Earlier all cows used to be A2 until people started cross-breeding them for business benefits and perspective, occurring a genetic mutation in breeds over major parts of the world which unfortunately has changed the genetics of milk-producing cow herds. Today most of the milk that we consume comes from the A1 variety. It is the breed of the cows that matters.

Why Pasteurised Milk?

Did you know pasteurised milk is HEALTHIER and SAFER than raw milk? Yes, you’re reading it right. Pasteurised milk is healthier and safer than raw milk.
REASON, there are many but will mention 3 dangerous bacterias in milk :
1) Salmonella,
2) Escherichia coli (E.coli)
3) Listeria
which if not CONTROLLED quickly can multiply in huge numbers and contaminate the milk causing various DISEASES and SYMPTOMS like Q fever, chills, muscles aches, nausea, diarrheas & even death. It is highly recommended to keep away from pregnant women and young children.


Our PASTEURISED milk is boiled with the help of water steam at 70 degrees which is healthier than milk pasteurised at 110 to 140 Celsius degree which is mainly used for tetra-packed milk.

Other companies pasteurise the milk above its boiling point and cool it instantly within seconds to elongate its SHELF LIFE from 2-3 days to 6 months for business benefits. This totally tinkers with the health benefits & quality of the milk. High amount of preservative are also added. We do not practice this method & pasteurise milk using water steam only till 70 degree Celsius keeping the nutritional values in-tack WITHOUT any preservatives added as the NATURE intends it to be.

Come join us on this quest to live a healthy life!